Kuku Paka
Embark on a culinary journey with Kuku Paka, a rich and aromatic East African dish that beautifully blends the flavors of Indian and Swahili cuisines. This coconut chicken curry features tender, spice-infused chicken simmered in a creamy coconut milk sauce that’s bursting with the warmth of cumin, coriander, and turmeric. Fragrant ginger, garlic, and green chilies elevate the dish, while fresh cilantro and a splash of lemon juice add a bright, zesty finish. Perfectly balanced and deeply satisfying, this versatile recipe pairs wonderfully with fluffy rice or warm, crusty bread, making it a show-stopping choice for family meals or special occasions. Ready in just over an hour, Kuku Paka delivers bold flavors that are sure to impress!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 whole (about 3-4 pounds), cut into pieces Chicken
- 1 large, finely chopped Onion
- 4 minced Garlic cloves
- 1 tablespoon, minced Ginger
- 3 small, chopped Green chilies
- 2 medium, chopped Tomatoes
- 1 can (13.5 oz) Coconut milk
- 0.5 cup, chopped Cilantro
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon, or to taste Salt
- 2 tablespoons Vegetable oil
- 1 cup Water
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, ginger, and green chilies, and cook for 2-3 minutes until fragrant.
Add the chicken pieces to the pot and cook, stirring occasionally, until they are browned on all sides, about 8-10 minutes.
Mix in the chopped tomatoes, ground cumin, coriander, and turmeric powder. Stir well to coat the chicken evenly with the spices.
Pour in the coconut milk and water, bringing the mixture to a gentle simmer.
Cover the pot and let it cook on low heat for about 25-30 minutes, or until the chicken is cooked through and tender.
Once cooked, add salt to taste and stir in the lemon juice and chopped cilantro.
Serve hot with rice or bread.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 538 mg | 23% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 7.4 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
